Thai Food Made Easy | TOFU MASSAMAN CURRY (VEGETARIAN)
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TOFU MASSAMAN CURRY (VEGETARIAN)

Tofu Massaman Curry (Vegetarian)

Tofu Massaman Curry 

Serve: 2

Ingredients :

400 gram                     Firm tofu – cubed

345 gram                     Cooked Potatoes – chunkily cut

3 tbs                              Vegetable oil

35 gram                        Unsalted peanut

2                                     Kaffir lime leaves – shredded

1/2                                 Red chilli – sliced

1-2 tbs                           Desiccated coconut

250ml                           Single cream

150ml                           Water

1 tbs                               Massaman curry paste

2 tsp                              Sugar

1 tsp                              Tamarind extract

1 tsp                              Salt

1/2 tsp                          Ground white pepper

1                                     Vegetable stock cube

1 pinch                         Basil leaves

Method

-Put 2 tablespoons of oil in a non-stick frying pan then fry the tofu until it firms and turns golden brown in colour. Season with salt and white pepper.

-Remove the tofu from the frying pan and rest on a kitchen towel.

-In the same pan, add the curry paste and gently fry for 1 minute. In goes the cooked potatoes, mix well then gently cook for a further 2-3 minutes.

-Add the single cream, sugar, tamarind extract, vegetable stock cube and kaffir lime leaves. Fold all the ingredients together, bring it to a boil. Turn the heat down and simmer for a further 20 minutes. Slowly add the water a little at a time whilst simmering.

-Add 1 tablespoon of vegetable oil and fried tofu. Simmer for a further 5-10 minutes.

-Transfer the curry into a serving bowl, garnish with desiccated coconut and sliced red chilli, a few peanuts on top and a few basil leaves. Enjoy Tofu Massaman Curry with Thai Jasmine Rice… Yummm!

Tip:

-Use Thai coconut milk and make sure you get a Vegan Massaman Curry paste if you are vegan.

-Use a kitchen towel to absorb the excess water before you fry the tofu. It will be easier to fry. Be careful when you fry the tofu as it is quite a delicate ingredient and easily comes apart.

-Don’t have time to cook the potatoes? You can get away with canned new potatoes in water for this recipe.